Spinach puree was aseptically processed and packaged at four timetemperature treatments (19.2 and 5.3 set @ 142°C; 19.2 and 12.2 set @ 137°C). Samples processed at 142°C for 5.3 set retained 68% of total chlorophyll compared to blanched samples while all chlorophylls were degraded in retorted product. The rate of chlorophyll b degradation and pheophytin b formation during storage in flexible containers at 4, 25, and 40°C fit a first order kinetic model. Apparent activation energies during storage for each time-temperature treatment ranged between 11.1 and 14.3 kcabmol. Analyses of degradation products indicated oxidation during storage was not a dominant factor in chlorophyll conversion and color loss.
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